vegan

Just when I thought there was nothing left in the world that could surprise me, along comes Tempeh. What the heck? Tempeh…

Can any one be 90 percent health?  I believe you can, but my point here is to make living a strict life…

2011 Retrospective This has been an interesting year in retrospect.  I’ve posted nearly 160 posts in 6 months averaging around 26 posts…

I’ve always had a tendency to embrace the different, the abnormal, the path not taken.  I’ve been called white bread, main stream…

Some people can’t do anything unless there are rules and a label on it.  And others, like myself, feel that if, say,…

Three Weeks It has been close to 3 weeks since I ventured into the realm of meatless eating.  The results so far…

My niece Kellie has inspired me to find out all I can about stuffed mushrooms.  Here goes nothing.   It seems that everybody has…

With any satisfying meal it is important to not only have good flavors, but combine different textures and even different temperatures. The crunch of the pepper with the mouth texture of the quinoa and the spice of the tomato mixture and topping provide depth of flavor, texture and spice that is hard to find in any dish. For a whole meal serve with a cold tossed salad. This recipe is an original Fat Farm creation. Let me know what you think. – jug